This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.

    Advertisement
  • Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.

  • Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Nutrition Facts

363 calories; protein 22.9g 46% DV; carbohydrates 40.5g 13% DV; fat 12.1g 19% DV; cholesterol 95.3mg 32% DV; sodium 683.3mg 27% DV. Full Nutrition

Reviews (267)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2011
Great recipe! I grew up with my mother making wonton soup on cold days. One tip I can offer is boiling the wontons separately from the broth in just plain water, 3-5 min. The reason being, the wonton wrappers are dusted with flour and it can cloud the broth or slightly thicken it. Wonton broth is supposed to be clear and thin. After boiling the wontons strain and add to the soup. If you want a more filling meal you can add egg noodles (refrigerated section of asian market) to the dish for wonton noodle soup. Boil noodles separately as well then add to soup. A little more work but so worth it! Read More
(591)

Most helpful critical review

Rating: 1 stars
03/09/2011
I did not care for this recipe. Sesame oil was a bad thought on this recipe. We were all so excited to make this being wonton soup is my family's favorite soup. The flavors were all wrong. This recipe winds up costing more that buying it from your local restaurant. I was extremely disappointed and we will not be modifying this recipe or making it again. Read More
(25)
369 Ratings
  • 5 star values: 294
  • 4 star values: 53
  • 3 star values: 17
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
03/20/2011
Great recipe! I grew up with my mother making wonton soup on cold days. One tip I can offer is boiling the wontons separately from the broth in just plain water, 3-5 min. The reason being, the wonton wrappers are dusted with flour and it can cloud the broth or slightly thicken it. Wonton broth is supposed to be clear and thin. After boiling the wontons strain and add to the soup. If you want a more filling meal you can add egg noodles (refrigerated section of asian market) to the dish for wonton noodle soup. Boil noodles separately as well then add to soup. A little more work but so worth it! Read More
(591)
Rating: 5 stars
02/24/2009
Absolutely wonderful. I altered the recipe a little b/c I didn't have all the ingredients but it was still fantastic. This is also a wonderful base recipe as you can add more vegetables or seasoning to get exactly what you want. The ONLY thing is the recipe itself makes A LOT and I would actually suggest halving it. oh and if anyone is reluctant to try this b/c making wontons sounds difficult its really SO easy. Thank you so much for such a wonderful treat! Read More
(151)
Rating: 5 stars
03/03/2017
From the author. I have seen a few people say they have seen this on a won ton roll wrapper. After I saw someone post this the first time I searched them out and lo and behold there was my recipe EXACT with I think one minor change. I created this recipe from scratch and apparently the won ton company took it off of AllRecipes. It is too bad you give up all your rights to your recipes to AllRecipes once you post them. I am curious if All Recipes sold it or if anyone can just copy them? Anyhow, hope you are enjoying it :). UPDATE: for the person who said the sesame oil was too much... a few drops of sesame oil goes a very LONG way, too much sesame oil will ruin the recipe. For the entire pot of the soup just a few drops of sesame oil is all you need. Light hand with that! Read More
(140)
Advertisement
Rating: 5 stars
11/22/2010
Excellent! I love this soup it's my new favorite! I did make a few changes due to what I had on hand: I used mild Italian sausage casings removed. Therefor I didn't use the egg or salt and pepper (they didn't need it sausage is bound and seasoned already). This slightly changes the flavor of the wontons and I think I will try it again using only the ground pork. I also halved the recipe and further reduced the sesame oil which I find very pungent. I can still taste it (I'm eating this as we speak) and enjoy it but I think the full amount might be overpowering to me. As for assembling the wontons here are some tips: there is a learning curve...1tbsp of filling was way too much to try to squeeze in there I used a biggish tsp. and even then they are large to get in your mouth. Use VERY little water to moisten the edges or they just slide around. Stop caring about trying to make them pretty shapes and just do triangles if you're all thumbs like me. For those that aren't seafood lovers leave out the shrimp entirely instead of just not adding it to your own bowl...I can certainly taste the shrimp in the broth (which I love!). I didn't have the peas so I added extra greens from the bok choy. And extra green onions. Over all this is a delightful dish thanks for sharing! PS- thank you to the reviewer who advised boiling the wontons in their own pot...BUT if you do this step do not leave them sitting in a wire colander...they stick lol. Read More
(57)
Rating: 5 stars
04/05/2010
Oh My! This was good! I did substitutions based on what I had on hand. I didn't have the Ground Pork but I did have bacon bits (don't laugh it worked!!!) so I used 1/4 cup bacon (any more than that and it would have been too salty). In other recipes I saw on other sites the broth was made using pork bones and shrimp shells so I wrapped the bacon in cheese cloth and steeped it in the broth for 10 minutes. I threw my frozen shrimp in the broth to defrost and pulled it out after about 5 minutes. I also added 1 small knob of fresh ginger sliced into 5 pieces and let that steep for 45 minutes. The broth ended up having a full rich complex flavor that is amazing. I then ran the bacon bits through my Magic Bullet to make the pieces less chewy and it gave it a great texture. I coarsley chopped the shrimp put it in the green onion and bacon mixture and kept everything else the same except I didn't need to add salt due to the saltiness of the bacon. I found that I could barely fit 1/2 teaspoon of the mixture onto the wonton and still fold it without tearing. As a result I ended up with 50 wontons!!! I also cooked the wonton's separate from the broth then added them when done. This ended up being a phenomenal comfort food! Sure it took a while to make the wontons but I sat and listened to good music while making them so it wasn't a chore! Thank you Starry Night for a wonderful base that can even be modified to what's on hand. Now back to my soup!!! Read More
(47)
Rating: 5 stars
09/20/2010
Wow. I followed the recipe exactly with the exception of using Morningstar Farms burger crumbles instead of pork (please note I let them thaw and then used them just like meat). I also didn't use shrimp. The soup was amazing. I'm making my second batch tonight. The flavoring is absolutely delicious. Thank you so much for this recipe! Read More
(40)
Advertisement
Rating: 5 stars
11/22/2010
This recipe was easy and amazing.My husband said it was the best won ton soup he's ever had and we live in a city with a lot of great authentic Chinese restaurants. That said I did make some changes. When making the won ton filling I add the shrimp to the won ton instead of the broth. Just our preference and it didn't get lost in the soup. I also added some dried garlic to the filling. To the broth I used both chicken and vegetable broth to add more flavour. I also added sliced ginger carrots and broccoli. Next time I will add slices of BBQ pork. We also cooked separately some long noodles and added them to the bowls before adding the won ton soup. Another reviewer stated that this recipe made a lot of won tons and its true. I froze mine on parchment paper before putting them into a container. I now have them on hand to make another batch of soup quicker. Will definitely make this again. Read More
(37)
Rating: 5 stars
03/04/2009
This is a great recipe. I made it exactly as written except I made a half recipe and it was perfect for two as a main course with a side of Chinese ribs. You can adjust it with different vegies but the recipe is a real keeper. MSO said it was better than we get at our favorite Chinese cafe. Thanks Starry Night. Read More
(26)
Rating: 1 stars
03/08/2011
I did not care for this recipe. Sesame oil was a bad thought on this recipe. We were all so excited to make this being wonton soup is my family's favorite soup. The flavors were all wrong. This recipe winds up costing more that buying it from your local restaurant. I was extremely disappointed and we will not be modifying this recipe or making it again. Read More
(25)